Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Abstract

The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fermented sorghum (56%), soybean (17%), and OFSP (27%); and F3: fermented sorghum (59%), soybean (31%), and OFSP (10%), while cerelac served as positive control, corn starch (basal diet), and ogi (negative control). Forty‐nine Wistar albino rats were grouped and fed with diets for 28 days. The growth, hematological, serum parameters of animals, protein quality, and proximate composition of developed diet were determined. Fermentation significantly improved the protein content and nutritional indices of experimental animals. Moisture content ranged from 2.5% to 9.24%, protein (7.09%–25.29%), ash (1.09%–3.71%), fat (10.28%–15.24%), and fiber (0.85%–3.17%). The biological values (BV) ranged from 75.11% to 78.44%. The weight gained in rat fed the formulated diet ranged from 46.0 g to 77.3 g and was highest in F3. The packed cell volume (PCV), hemoglobin concentration (HBC), red blood cell (RBC), and lymphocytes were highest in F3. Urea nitrogen and creatinine of the rats fed with formulated diets ranged from 3.58 to 15.32 mg/dl and 1.56 to 6.15 mg/dl, respectively. Sample F3 is a protein‐rich complementary food that is comparable to ogi and suitable to manage malnutrition and support growth in children. However, clinical trials on the formulated diet are needed to further substantiate its nutritional potentials.

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

“…The control sample had the highest carbohydrate content at 80.43% while the FP3 had the lowest carbohydrate content at 64.71%. This observation could be linked to the higher carbohydrate content in sorghum compared to pumpkin flour concurring with previous studies that have reported sorghum has a higher carbohydrate content compared to pumpkin (Adejuwon et al, 2021;Akinola, 2016;Simwaka et al, 2017). The high carbohydrate content in sorghum shows that it is a good source of energy.…”

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

“…and high cholesterol level of dairy products are the main drawbacks of fermented dairy products and the consumer demand for nondairy functional foods and beverages (Adejuwon et al, 2020;Prado et al, 2008).…”

Growth performance, biochemical and haematological parameters of BALB/c mice fed on staple grains and bee larvae (Apis Mellifera) blended complementary foods

“…The difference in growth trend between treatments would be because of the quality of proteins, i.e., the inclusion of soybean and A. mellifera in the diets and their intake. According to the findings ( Adejuwon et al., 2021 ; NRC, 1995 ), protein deficiency in young animals results in reduced growth, anemia, hypoproteinemia, depletion of body protein, muscular wasting, emaciation, and, if sufficiently severe, death.

Figure 1 Trends of average body weight change of experimental BALB/c mice over twenty-eight days.

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“…The mice experimental diets were formulated to obtain a 10 % protein level and blended with the basal diet, which is presented in Table 2 ( Adejuwon et al., 2021 ; Adeoti et al., 2018 ; Adepoju and Ajayi, 2016 ; Osundahunsi and Aworh, 2003 ). The composition of the experimental food treatments was calculated using Eq.…”